Loading ...
Loading ...
Loading ...
– 24 –
Basic Recipes
G
RANOLA
C
EREAL
Makes: approximately 4 cups
Ingredients:
2 cups oats
2
⁄
3
cup chopped nuts
1
⁄
3
cup wheat germ
1
⁄
4
cup brown sugar
1
⁄
4
cup honey
1 teaspoon vanilla essence
1
⁄
3
cup raisins
1
⁄
3
cup coconut
Method:
1. Place oats in 2-litre casserole dish, cook on High
for 1 to 2 minutes, stirring twice.
2. Add nuts, wheat germ, and brown sugar. Stir in
honey and vanilla. Cook on High for 2 to 4 minutes,
stirring twice during cooking.
3. Add raisins, coconut and allow to cool. Stir to a
crumble texture. Store in an airtight container.
T
OMATO AND
O
NION
Serves 4
Ingredients:
approx. 3 tomatoes, thinly sliced
1 onion, thinly sliced
1
⁄
2
teaspoon basil
salt and pepper to taste
Method:
1. Place all ingredients into 2-litre casserole dish.
2. Cook, covered, on High for 5 to 7 minutes. Serve
with barbequed steak or grilled meat.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
4 x 61 g eggs
4 tablespoons milk
pinch of salt
Method:
1. In a 1-litre casserole dish, beat eggs lightly
with whisk. Add milk and salt. Whisk until well
combined. Cover dish with plastic wrap and cook
on Medium for 1 to 1
1
⁄
2
minutes.
2. Stir eggs and cook for further 1
1
⁄
2
to 2 minutes.
Stand, covered, for 1 minute before serving.
HINT:
TO COOK BACON RASHERS:
Place bacon between 2 sheets of paper towel on a
pie plate and cook on High for 2 to 3 minutes.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on High for 10 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
L
EMON
LI
ME
C
ORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3 to
4-litre dish with the remaining ingredients. Cook on
High for 8 to 10 minutes. Stir 2 to 3 minutes during
this cooking time to dissolve sugar. Cook on High for
25 to 30 minutes, or until the mixture has become a
syrupy consistency. Set aside to cool. Pour into bottles
and seal. Store in the refrigerator and serve with cold
water, soda or mineral water and fresh mint leaves if
desired.
G
RAVY
Makes: 2 cups (500 ml)
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
1 tablespoon tomato paste
1
1
⁄
2
cups beef stock, divided
salt and pepper
Method:
1. Place dripping or pan juices and onion in a 2-cup
jug. Cook on High for 2 minutes.
2. Add fl our, tomato paste and half of the beef
stock. Stir well. Cook on High for 2 minutes. Add
remaining stock.
3. Stir well and cook on High for a further 2 minutes.
Season with salt and pepper. Serve with the meat
of your choice.
B
ASIC
W
HITE
S
AUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1
1
⁄
4
cups milk
Method:
1. Place butter in a 4-cup jug. Cook on High for 30 to
40 seconds.
2. Stir in fl our, salt and pepper. Gradually add milk,
stirring until smooth.
3. Cook on High for 3 to 4 minutes, stirring twice.
Tip: For cheese sauce, stir in
1
⁄
2
cup grated cheese
once sauce has thickened.
HINT:
TO DRY FRESH BREADCRUMBS:
Place 1 cup (250 ml) of breadcrumbs on the base
of plate and heat on High for 2 to 3 minutes, stirring
once during heating.
F0003BA30QP.indd 24F0003BA30QP.indd 24 2011-7-4 10:07:292011-7-4 10:07:29
Loading ...
Loading ...
Loading ...